Best Persian Pasta Sauce Recipes
PASTA TAHDIG
Though no Italian would admit it, pasta makes for a great tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice. With a shatter, the sweet, crunchy crust yields to a mouthful of perfectly seasoned, perfectly sauced spaghetti. Rotate the pan as it cooks for an evenly brown tahdig, but resist the urge to turn up the heat as the the pasta sizzles. Slice and serve it warm, showered with Parmesan, or alongside meatballs or a bright green salad. Or let it cool to room temperature, wrap it up and take it to a picnic - it will erase every lackluster potluck pasta salad from memory.
Provided by Samin Nosrat
Categories noodles, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of generously salted water to a boil over high heat. Set a colander in the sink. Cook the pasta, stirring occasionally with tongs to prevent clumping. Taste, and adjust salt as needed. When the pasta is al dente, drain into colander.
- Return pasta to pot, and add 2 tablespoons oil, tomato sauce, 1 cup Parmesan and chile paste or flakes, if using. Stir well with tongs to combine. and taste to ensure that the mixture is well seasoned.
- Preheat a 10-inch nonstick pan over medium heat. Add 3 tablespoons oil. When it shimmers, pile in the pasta, and use a silicone spatula to lightly pat it evenly down into the pan. The pan may seem perilously full, but the cake will condense as it cooks. Use spatula to gently coax the pasta on the edges into a cakelike shape, and reduce heat to medium low. Add oil as needed until you can see it gently bubbling up the sides of the pan - this will ensure that the edges of the tahdig are brown.
- Cook, rotating pan a quarter-turn every 5 minutes to ensure even browning. Periodically run spatula around the edges to prevent sticking. After 20 minutes, carefully tip excess oil into a heatproof bowl, then cover the pan with a pizza pan or large, flat pot lid. Carefully flip tahdig onto pan.
- Add oil back into pan, and return to medium heat. If needed, add more oil to coat bottom of the pan. Carefully slide tahdig back into pan, using spatula to coax it back into shape. When oil begins to gently bubble up the sides of the pan, reduce heat to medium low, and cook for 20 minutes, rotating pan a quarter-turn every 5 minutes.
- Wipe pizza pan clean, tip out excess oil and flip tahdig onto pan as before. If either side (or both) can use a little more crisping, return tahdig to pan without oil, increase heat to medium high and cook for 60-90 seconds, until sizzling and properly browned.
- Dab away any excess grease with a paper towel. Allow tahdig to cool for 10 minutes before using a sharp bread knife to cut into slices. Serve warm or at room temperature with grated Parmesan.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 488 milligrams, Sugar 4 grams
PERSIAN PASTA SAUCE
I found this recipe from a blog called Turmeric and Saffron. It was part of a macaroni tah-dig recipe. I tossed the sauce with fresh pasta instead of preparing a tah-dig.
Provided by Miss Fannie
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of oil and saute onion until translucent.
- Add garlic and saute for 2-3 minutes.
- Add turmeric, stir and continue cooking for another minute before adding beef.
- Brown beef and break into small pieces.
- Scoop out excess fat.
- Salt and pepper to taste.
- Cover and cook on medium-low heat for 20-30 minutes. ( I simmered mine for about an hour.).
Nutrition Facts : Calories 357.4, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 678.7, Carbohydrate 12, Fiber 3, Sugar 7.7, Protein 23.5
PERSIAN MACARONI - SPAGHETTI WITH SPICED BEEF SAUCE
Let me start off by saying that this dish breaks several rules when it comes to cooking pasta. First, the noodles are broken in half (yes, I realize this is considered a cardinal sin in Italy). THEN, after cooking the pasta to "al dente," it is STEAMED for 40 minutes! But, there is a method to the madness, and this recipe will prove that. Cutting the noodles in half makes it easier to mix with the sauce, and steaming everything together helps the flavors really develop and penetrate through the pasta. The secret is in the meat sauce, which gets a serious upgrade with the addition of curry powder. On top of that, you get a double serving of carbs, as the bottom of the pot is lined with deliciously crispy potato slices. I hope y'all are wearing your stretchy pants for this one!
Provided by sumacandsalsa
Categories Spaghetti
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, heat 1 tbsp of oil on medium heat, and add in onions. Sauté for 3-4 minutes, until they turn translucent and start to color a bit.
- Add in garlic and curry powder, and sauté for 1 minute, until fragrant.
- Add in beef, and season with 1 tsp salt and freshly cracked pepper. Use your spoon to break it up into smaller pieces. Sauté for 3-4 minutes until all the beef is browned.
- Add in tomato paste, and stir through for 1-2 minutes, until it starts to darken.
- Add in tomato sauce, 1 cup of water, 1/2 tsp salt, and some more cracked pepper. Increase the heat to medium-high, and bring to a boil.
- Once boiling, reduce to low, cover, and simmer for 30 minutes, stirring occasionally.
- While the sauce is cooking, bring 5-6 cups of water to a boil in a large pot. Once boiling, add in 1 tbsp of salt and the noodles. Cook according to package directions, until the pasta is "al dente"." Drain in a colander and set aside.
- Peel the potatoes, and slice them crosswise into 1/2 cm rounds.
- In the same pot you cooked the pasta in, wipe it down until completely dry, and add in 1 tbsp of oil. Arrange potato slices so that they cover the entire bottom of the pot.
- Add pasta back to the pot, then the meat sauce on top. Stir to combine, and make sure every pasta strand is coated in sauce.
- Place a paper towel on the pot, and cover with lid. Let cook on medium heat for 7-8 minutes, then reduce to low, and cook for an additional 30 minutes.
- Once done cooking, remove paper towel and lid, stir to combine, and serve with salad!
Nutrition Facts : Calories 704.8, Fat 25.8, SaturatedFat 7.5, Cholesterol 77.1, Sodium 459.1, Carbohydrate 82.2, Fiber 6.2, Sugar 7.3, Protein 35.1
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